"Chef Ruben Garcia’s months-old Spanish showpiece just debuted Saturday brunch in April with nostalgic dishes his mom used to make. Stuffed deviled eggs, a holiday favorite, are packed with tuna, mayo, pickled onions, and seasoned with pimentón. There’s also by-the-slice tortilla de patatas starring eggs from Virginia’s Whiffletree Farm. A decadent thick-cut piece of custard-soaked brioche gets grilled and topped with bruleed lemon curd and sherry-flavored whipped cream. A heaping order of fries covered in fried eggs (and optional jamon or sausage) could be D.C.’s newest hangover cure. A list of nearly 30 by-the-glass vermouth options joins sparkling wines with a pick of spirits, mixers, citrus and herbs. Available 11:30 a.m. to 4 p.m." - Tierney Plumb
